Analysis of Arsenic in Canned Fish with Hydride Vapour Generation Method

The quantitative analysis of arsenic in food can be carried out using HVG with flame atomic absorption spectrophotometry (AAS)(1) and inductively coupled plasma-atomic emission spectrometry (ICP-AES) methods. Inorganic arsenic exists in trivalent and pentavalent forms, and in seafood, arsenic is mainly found in organic form(2). In order to decompose this organic arsenic and any other co-existing organic substances, nitric acid is added to the sample followed by thermal decomposition. As a result of this process, arsenic is changed to pentavalent form. However, because arsenic reacts to form hydrides in trivalent form, the sample must be pre-reduced by adding potassium iodide in order to ensure all the arsenic is in trivalent form. On the other hand, reduction will not take place properly if there is any nitric acid left and so after thermal decomposition, the sample is heated until almost dry to evaporate all the nitric acid. This data sheet demonstrates the analysis of arsenic in canned fish using both AAS-HVG and (ICP-AES)-HVG methods.

Content Type:
Application
Document Number:
AD-0067
Product Type:
Elemental Analysis, Atomic Absorption Spectroscopy, Inductively Coupled Plasma Emission Spectroscopy
Keywords:
Arsenic, fish, hydride vapor generator, Food and Beverages, AA-7000, ICPE-9000, HVG-1
Language:
English
File Name:
apa314002.pdf
File Size:
91kb

View Article

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page